Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

This green bean casserole is easy to make, and doesn’t require cream of mushroom soup, so you get great, from-scratch flavor but without extra hassle.

A wooden spoon dips into a pan of Easy Green Bean Casserole, topped with crispy fried onions.

Green bean casseroles notoriously call for cream of mushroom soup. Do you know what’s in that stuff? Okay, it tastes alright, but it is full of preservatives and texture enhancing chemicals that you can’t pronounce. Why use it when you can make this casserole with better, healthier ingredients and create something even tastier? You’ll never have to beg your kids to eat their green beans when they’re made using this delicious recipe.

This recipe is an easier version of my Old Fashioned Green Bean Casserole, which is all from scratch. In this version, you will use canned green beans and prepared fried onions, which makes it simpler, faster and easier than my traditional method. Even so, this recipe is far superior to the ones that use cream of mushroom soup in them.

You will be cooking half a pound of bacon until it is crispy and then making a rue with some flour in the same pan. Then, you will add some delicious spices, half and half and chicken broth. After that, you’ll bake the whole mix and then add the fried onions for the last five minutes of bake time. You’re going to love these green beans!

  • Can I use fresh green beans instead of canned?

    Yes, just make sure they are softened in advance. We recommend steaming for 15 to 20 minutes. Here is a great help for doing that: How to Cook the Best Green Beans Ever.

  • Can I use whole or 2% milk instead of half and half?

    Yes. You should avoid using skim milk, as it is too lean. On the other hand, you can use heavy cream if you want an even richer casserole.

  • Is there a way to make my own fried onions?

    Yes. Instructions for doing that are included in my Old Fashioned Green Bean Casserole Recipe. You’ll need

A serving of Green Bean Casserole with bacon and crunchy fried onion that has been scooped from the pan and placed on a serving plate

If you’re looking for awesome holiday recipes, here are some that will bring the flavor to your celebrations:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A serving of Green Bean Casserole with bacon and crunchy fried onion that has been scooped from the pan and placed on a serving plate
This green bean casserole is easy to make, and doesn’t require cream of mushroom soup, so you get great, from-scratch flavor but without extra hassle.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
  • 1/2 pound bacon diced
  • 2 cloves garlic minced
  • 2 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 (15 ounce cans) green beans drained
  • 1 1/2 cups french fried onions
Instructions
  • Heat a large skillet over medium heat. Add in diced bacon and cook until crispy, about 12 minutes. Do not drain grease*. Stir in flour until completely dissolved, about 3 minutes. Add in garlic and saute 60 seconds. Pour in chicken broth, half and half, black pepper, and nutmeg. Bring to a boil and let simmer until thickened, about 3 minutes.
  • Place green beans into a lightly greased 9x13 pan. Pour bacon mixture over the green beans and toss to coat. Bake in the 450 degree oven for 15 minutes.
  • Remove from the oven and sprinkle the fried onions over the top. Return to the 450 degree oven for 5 minutes before serving.
Notes
*If you'd like to reduce the amount of fat in this recipe you can reduce the amount of bacon grease by reserving just two tablespoons and draining the rest. 

Nutrition

Calories: 311kcal | Carbohydrates: 11g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 527mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 3.4mg | Calcium: 48mg | Iron: 0.3mg
Course: Side Dish
Cuisine: American
Keyword: Green Bean Casserole

5 Comment threads
2 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
7 Comment authors
  Subscribe  
newest oldest most voted
Notify of

Made this as directed, and added 1/2 tsp of Trader Joe’s Umami mushroom seasoning powder. OMG Tim!

Rebekah Kowalski

5 stars
Added some diced mushrooms at the same time as the bacon. Used whole milk. It was delicious.

Sarah

This is my first time to try this instead of the old traditional with cream of mushroom soup. I just made the sauce and it is delicious!! Thanks for sharing this!

Abby

Hi,
I love the look of this casserole because it isn’t soupy / watery….. that’s the thing I’ve always disliked about green bean casserole. I am going to add mushrooms, use heavy cream and use pork rinds as the topping… I just can’t wait to make this for our holiday meal… so many of my family are low carb now and I’m sure they are going to love this. Thank You so much for a great recipe.

Niki Simmons

This green bean casserole looks delicious. We have been trying to eat healthier by making more things homemade and cutting out many of the additives and preservatives found in processed foods. I was hoping to find a good cream of mushroom soup recipe that I could substitute in the green bean casserole for the canned variety since this is one of my favorite holiday dishes. Most of my family loves the mushrooms. Do you think adding mushrooms when making the sauce would work for this recipe?

Connie Bruns

As I read the recipe I had the same thoughts. I am thinking that they could be sauteed and added to the other ingredients prior to baking.

Yes it would. I would suggest sauteing the mushrooms in the bacon fat than continue with the recipe. I’m a trained chef been cooking for over 25 years. Should taste wonderful. Ps dont salt the mushrooms they will get all the needed salt in bacon fat.

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.